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Preheat oven to 325°F. Mix margarine, 1/4 cup of the mustard, the rosemary, salt and pepper until well blended; stir in 1/4 cup of the orange juice. Remove 1/4 cup of the mustard mixture for making the gravy; refrigerate until ready to use.

Place turkey, breast side up, on rack in roasting pan. Insert meat thermometer into thickest part of one of the thighs, being careful to not let thermometer touch the bone. Add 1 cup of the wine to pan. Bake 1 hour, brushing with the remaining mustard mixture every 30 min. Cover turkey loosely with foil. Continue baking 2 to 2-1/2 hours or until meat thermometer registers 180°F, adding remaining wine, 1/2 cup at a time, to pan as necessary to prevent drippings in pan from burning. Remove turkey to cutting board, reserving drippings in pan; cover with foil. Let stand 20 min. before cutting turkey into slices to serve.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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caplan2010caplan2010|Mon, Nov 7 2011 2:41 PM

Used a whole chicken, but the same amount of other ingredients. Very tasty!! Be careful -- the wine burns quite easily.